Teriyaki Chicken Noodles

A high carb, high protein meal that helps repair and refuel important muscle.

Ingredients

Serves 2

250g of cooked udon noodles
180g sugar snap peas
3 chicken thighs (300g)
1 red pepper
1 onion
2 garlic cloves
2 pak choi
2 tbsp of dark soy sauce
2 tbsp of sticky teriyaki
1 lime
1 tsp of maple syrup
1 tsp of sesame oil
Salt & pepper

Garnish: sesame seeds, chopped coriander

1. Preheat the oven to 185C.

2. Slice the onion, red pepper and pak choi stems (save the leaves to the end). Chop the sugar snap peas and garlic. 

3. Put your chicken thighs on a lined baking tray and add the teriyaki sauce and sesame seeds.

4. Make sure the chicken is fully coated in the teriyaki sauce before placing in the oven for 20 minutes.

5. Place a wok or deeper frying pan over high heat, add sesame oil and sauté the onion and garlic with red pepper and pak choi stems.

6. Add soy sauce, maple and lime juice, toss in udon noodles and pak choi leaves. Cook thoroughly before plating up and topping with your teriyaki chicken.